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Post by username on Oct 9, 2021 23:24:13 GMT -5
Nathan’s pretzel dog.
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Post by Silver on Oct 9, 2021 23:47:15 GMT -5
Wife and I made potato soup and ham & swiss cheese crepes. Have plenty of crepes left over for breakfast doings tomorrow.
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Post by pepesdad1 on Oct 10, 2021 8:22:15 GMT -5
Got some fillets ready for the iron skillet tonight...pooch is ready to chomp down on some steak.
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exbenedict
Full Member
Posts: 975
Favorite Pipe: This one
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Post by exbenedict on Oct 10, 2021 8:58:19 GMT -5
Fresh apple and venison sausage, fresh farm eggs, sourdough toast and strong Mexican espresso.
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Post by just ol ed on Oct 10, 2021 9:18:04 GMT -5
Soon as always hurtin' wifie makes her appearance, the usual Sunday brunch. 4 eggs, mangled lo-salt ham pieces, shred cheddar on top once it's on the plates. Of course, all on GeoForeman "griddle" part is frying pan. Usual k-cup drinks, her de-caf, me cocoa. Should last till late afternoon
Ed Duncan, Batavia, NY still simple eats, simple mind
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Post by Ronv69 on Oct 10, 2021 11:19:00 GMT -5
Culvers double classic butter burger with bacon, fries. I miss Culver's. The butter burger, the pot roast sandwich and the Reuben.
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Post by Ronv69 on Oct 10, 2021 11:20:34 GMT -5
Braised short ribs, steamed squash and a super salad. My Ex used to make "Deviled Shortribs". Braised long and low in a mustard sauce. The very Devil, it was! I mixed Shiner Bock with barbecue sauce. 3:30@300.
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Post by trailboss on Oct 10, 2021 12:13:06 GMT -5
I followed a new French toast recipe from our America’s test kitchen cookbook, and we both agreed that it produced the best French toast we ever had.
They have a couple tweaks that pretty much eliminate soggy French toast.
You dry the fresh thick white bread on an oven rack at 200° for about 15 minutes.
For the mix, add some flour to the batter…easy to feed two people or an army.
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Post by toshtego on Oct 10, 2021 12:13:23 GMT -5
My Ex used to make "Deviled Shortribs". Braised long and low in a mustard sauce. The very Devil, it was! I mixed Shiner Bock with barbecue sauce. 3:30@300. Never thought to do that. I have a Tri-Tip ready for the oven and wanted to marinade it. No Shiner on hand but I do have a nice Albuquerque made Pilsner style. Thanks for the idea!
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Post by toshtego on Oct 10, 2021 12:14:07 GMT -5
Three small Pork spare ribs followed by B&M Baked Beans.
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Post by trailboss on Oct 10, 2021 12:19:17 GMT -5
I always head to the discounted section for short ribs and flanken steak and if they aren’t cooked within a day off to the freezer. They can get pricey at full price around these parts.
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Post by Ronv69 on Oct 10, 2021 12:25:22 GMT -5
I mixed Shiner Bock with barbecue sauce. 3:30@300. Never thought to do that. I have a Tri-Tip ready for the oven and wanted to marinade it. No Shiner on hand but I do have a nice Albuquerque made Pilsner style. Thanks for the idea! I don't think that the type of beer makes much difference in this case. Shiner is what we keep on hand. I used to buy Guinness for cooking because it already tastes like beef stock, but we gave up on that.
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Post by Ronv69 on Oct 10, 2021 12:27:52 GMT -5
I always head to the discounted section for short ribs and flanken steak and if they aren’t cooked within a day off to the freezer. They can get pricey at full price around these parts. Yep. These were $9/pound before the 75% discount for being pre aged. Serendipitous.
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Post by trailboss on Oct 10, 2021 12:35:09 GMT -5
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Post by Ronv69 on Oct 10, 2021 12:37:18 GMT -5
We will definitely coordinate with you for dinner at your house next time we're in AZ.😁👍🤠
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Post by Plainsman on Oct 10, 2021 12:41:20 GMT -5
A grilled cheese... 8 thin slices of mesquite-smoked turkey breast, interlaced with smoked caraway cheese (local), and Colman's, on English toasting bread (Walmart bakery and quite good). With chips and sweet tea. Lately been making GCs on a skillet with a bacon press. But today dug out the ol' George Foreman grill. Dang. That grill reminded me that it makes the best GCs, hands down. The new favorite method.
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Post by Ronv69 on Oct 10, 2021 12:44:31 GMT -5
A grilled cheese... 8 thin slices of mesquite-smoked turkey breast, interlaced with smoked caraway cheese (local), and Colman's, on English toasting bread (Walmart bakery and quite good). With chips and sweet tea. Lately been making GCs on a skillet with a bacon press. But today dug out the ol' George Foreman grill. Dang. That grill reminded me that it makes the best GCs, hands down. The new favorite method. We have a little sandwich grill and I love to make grilled cheese and turkey on sourdough sandwiches. The smoked caraway cheese sounds wonderful.
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Post by trailboss on Oct 10, 2021 12:49:26 GMT -5
George Foreman made over 200 million off of that grill, he definitely hitched his wagon to a great product.
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Post by toshtego on Oct 10, 2021 14:10:35 GMT -5
I always head to the discounted section for short ribs and flanken steak and if they aren’t cooked within a day off to the freezer. They can get pricey at full price around these parts. Sadly, those cuts never end up in the Green Meat Section of our local markets.
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Post by just ol ed on Oct 10, 2021 14:23:07 GMT -5
WAYS doings next, then nap. Sups to be Schwan #404 chicken piece bake, #755 1-cup bulk corn nuke, To TV for local/national news, whatever station don't have football. For company during 60minutes, ice cream on a stick
Ed Duncan, Batatia, NY keepin' it simple, eats & mind
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Post by toshtego on Oct 10, 2021 14:35:44 GMT -5
Home made lentil soup and a samitch of smoked tongue on Rye bread with sliced onion and Dijon mustard.
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Post by darktater on Oct 10, 2021 17:50:01 GMT -5
tofu in hoisin / maple sauce over rice.
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Post by username on Oct 10, 2021 18:01:49 GMT -5
Dad grilled brats so brats and a spinach salad.
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Post by trailboss on Oct 10, 2021 18:05:26 GMT -5
Dad grilled brats so brats and a spinach salad. Enjoy the time, I lost my mom at 17, pops at 31. Dad grilled brats sounds pretty good right now....and I bet your dad knows how to do a Brat.
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Post by Ronv69 on Oct 10, 2021 18:07:35 GMT -5
Had an El Monteray Applewood smoked bacon burrito and Folgers Black Silk coffee for breakfast. No lunch.
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Post by Gandalf on Oct 10, 2021 18:48:12 GMT -5
Pulled out the recipes we used this summer at the New Orleans Cooking School and made Shrimp and Andouille Gumbo, and Shrimp and Artichoke Soup. Started breaking in my roux spoon
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Post by trailboss on Oct 10, 2021 19:08:06 GMT -5
A buddy of mine, a lifelong Louisianan gave me advice on making Roux. It looks like you passed the test, grasshopper.
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Post by toshtego on Oct 10, 2021 19:54:12 GMT -5
A buddy of mine, a lifelong Louisianan gave me advice on making Roux. It looks like you passed the test, grasshopper. It certainly does, Stanley. It certainly does!
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Post by qmechanics on Oct 10, 2021 19:55:31 GMT -5
Crow..... It does not taste like chicken!!!
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Post by toshtego on Oct 10, 2021 19:57:13 GMT -5
A rather good pizza pie. Tapioca flour crust topped with pesto, mozzarella, sliced green olives, many Portobello mushrooms, sun dried tomato, sliced red onion, more mozzarella and asiago, provolone and parmesan. About as close to perfection as this mortal is allowed to get.
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